Kopy Kat Recipes - L

Long John Silver's Fish Batter

2/3 cup club soda
1/3 cup lemon juice
1 egg
1/2 cup Bisquick
1/2 cup self-rising flour

Beat all ingredients together until smooth; let stand 10 minutes. Heat oil to 385 degrees. In small bowl put 1/2 cup club soda, in another 1/2 cup self-rising flour. Dip fish first into soda, then into flour.

Set fish on cookie sheet till all the fish has been coated; let dry a few minutes. Dip fish in batter, let excess drip off; and deep fry 3 or 4 minutes per side. Shrimp can be done the same way if peeled and deveined first.

Long John Silver's Hush Puppies

1 cup self-rising flour
1 cup cornmeal
1 onion chopped fine
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
1 egg
Dash of Tabasco sauce
Milk
Oil (for deep frying)

Mix first 8 ingredients together. Add milk a little at a time until you have the right consistency. Drop by tablespoonsful into oil one at a time. Remove when golden brown.

Lone Star's Bacon And Cheddar Fries

1 pound (3/8-inch) regular cut fries with skin on
2 ounces shredded Cheddar cheese
2 strips cooked diced bacon
3 ounces sour cream
Finely chopped green onions, for garnish
Jalapeno peppers, for garnish

Deep-fry regular cut fries (350-360 degrees) for 3 to 3 1/2 minutes or until golden brown and crisp.

In fry serving basket, arrange hot fries. Top with cheese and bacon. Garnish with sour cream and green onions. If desired, garnish with jalapenos. Serve immediately.

Lone Star Texas Ranch Dressing

1 envelope Hidden Valley Ranch Dressing
Chili powder, to taste
Cayenne pepper, to taste

Make according to package directions. Add the chili powder and pepper, a little at a time, until it's to your taste.

Lone Star Steakhouse & Saloon Steak Sauce

1/2 cup butter
2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper
2 drops Tabasco sauce
1/2 cup lemon juice
1 small clove garlic, minced
1/2 teaspoon dry mustard
Salt to taste

Combine all ingredients; heat until butter melts. Broiler juices may be added. Serve with Steak Salt.

Lone Star Dipper with Chili Cream Sauce

1 large spring sweet onion, at least 4 inches across
1/3 cup cornstarch
5 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pinch each paprika, black pepper and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep frying

In medium bowl, mix cornstarch, flour, seasonings and baking powder. Using wire whisk, gradually beat in water and whip until smooth. Set aside.

Remove crisp outer skin of onion and trim roots, but do not cut into onion. Cut about 3/4-inch from top of onion. Then, cut crosswise directly down center of onion, being careful not to cut completely through bottom.

Turn onion and cut crosswise down through center 7 more times to get 16 pie-shaped wedges. Remove small pieces in center to form a cavity about 1 inch across. Gently separate and spread petals apart. Heat vegetable oil to 375 degrees in deep, heavy skillet or deep fat frying pot.

Place onion flower upright on flat surface and sift or spoon flour between and over all petals until thoroughly coated. Turn onion flower over and repeat on bottom. Shake off excess. Dip floured onion into batter, spooning batter between all petals. Invert and let excess drip off.

Carefully place in hot oil, petals up, and fry for 2 minutes. Turn over and fry 2 minutes longer, or until golden brown and tender. Drain. Turn upright and serve immediately with chili cream sauce.

Chili Cream Sauce
1/2 cup light sour cream
3/4 teaspoon chili powder
2 teaspoons lime juice
2 tablespoons hot ketchup
Salt, to taste

In small bowl, combine all ingredients and mix until smooth. Refrigerate until ready to use. Makes 1/2 cup.

Lone Star Steakhouse Chicken Pot Pie Soup

1 large stewing hen
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
Salt, to taste
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce

Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low.

Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt. Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.

In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.

This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

Lone Star Steakhouse & Saloon Rice

1/4 cup chopped green bell pepper
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chiles
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
3 tablespoons chopped fresh cilantro

In a skillet saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder, and water; bring to a boil.

Reduce heat and simmer covered about 20 minutes or until liquid is absorbed. Add cilantro if desired. Makes 6 servings

Lone Star Brisket Sandwiches

2/3 cup cider vinegar
2 teaspoons ground red pepper
2 teaspoons steak sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6 hard rolls

Combine vinegar, pepper and steak sauce; reserve, cover and refrigerate 1/2 cup of mixture for "mop" sauce. Add steak to remaining mixture and marinate 6-8 hours or overnight.

In small bowl, combine paprika, onion powder, chili powder, garlic powder, sugar and cloves; set aside. Remove steak with tongs, shaking off excess marinade; pat brisket dry with paper towels; place on plate. Discard any remaining marinade.

Spread spice mixture evenly over steak, rubbing into meat. Cover with plastic wrap; refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.

Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour; drain. Prepare grill for a low, long-burning fire. Sprinkle drained wood chips onto coals and grill brisket until well browned on both sides, about 10 minutes. Cover grill and continue cooking 10 minutes. Turn meat and baste with 1 tablespoon reserved "mop" sauce; cook 10 minutes more.

Remove meat and wrap in double layer of heavy foil, leaving an opening in top of foil. Pour remaining "mop" sauce through opening; return packet to grill, cover and continue cooking until meat is very tender, 2-2 1/2 hours, basting meat occasionally with "mop" sauce at bottom of foil packet and replenishing wood chips and coals as needed.

Remove packet and let stand 10 minutes; cut into thin slices or, if you prefer "pulled" barbecue, flake meat into strands with fork. Divide evenly among rolls and serve. Makes 6 servings

Lone Star Steakhouse & Saloon Black Bean Soup

2 (15 ounce) cans black beans
1/4 cup diced red onion
2 teaspoons chopped pickled jalapeno slices
1 teaspoon granulated sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder

Garnish
4 teaspoons chopped red onions
6 to 8 jalapeno slices
1 tablespoon sour cream

Pour the canned beans, along with the liquid, into a medium saucepan. Add the remaining soup ingredients and mix.

Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.

Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in the center of soup.

Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste
1-1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent

Pre-mix the dry ingredients, mix, and set aside. In a small saucepan, combine tomato paste and water. Over medium high heat, bring to a simmer. Add the pre-mixed spice, stir in well. Reduce heat to low, and simmer 35-40 minutes, stirring occasionally. Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.

Luby's Butternut Brownie Pie

4 extra large egg whites (at room temperature)
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar, divided
14 graham cracker squares, broken into 1/2-inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 teaspoon vanilla extract

Preheat oven to 300 degrees. Place a small mixing bowl and beaters in the refrigerator to chill. Lightly grease a 9-inch pie plate.

In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.

Using a rubber scraper, fold in graham cracker and pecan pieces. Spoon into prepared pie plate. Bake for 30 minutes or until a wooden pick inserted into center comes out clean. Cool completely on a wire rack.

In the chilled small bowl, beat whipping cream with chilled beaters just until it begins to thicken. Add remaining 1/4 cup sugar along with vanilla extract and continue beating until stiff peaks form. Do not over-beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until ready to serve.

Luby's German Chocolate Pie

1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 1/2 tablespoons melted butter
2 eggs
1 (12 ounce) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9-inch single crust pie

Preheat oven to 375 degrees. In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one.

Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla extract. Pour batter into the pie shell. Bake for 45 minutes or until firm.

Luby's Cafeteria Italian Chicken Breast

1 pound (4 cups) grated mozzarella cheese
3 cups all-purpose flour, divided
1/2 cup dried parsley flakes
1/3 cup grated Parmesan cheese
1 (0.7 ounce) package dry Italian salad dressing mix
1 cup milk
2 extra-large eggs
8 boneless, skinless chicken breast halves
Vegetable oil
Grated Parmesan cheese
Chopped parsley

In a medium-size bowl, combine mozzarella, 2 cups flour, parsley flakes, Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well blended.

Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.

Heat about 1/8 inch oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley. Makes 8 servings.

Luby's Lemon Sour Cream Cake

1 cup softened butter
1/2 cup solid all-vegetable shortening
3 cups granulated sugar
5 extra-large eggs
1 cup sour cream
1/4 cup whole milk
3 cups flour sifted with 1/2 teaspoon baking powder
2 teaspoons lemon extract
1 teaspoon vanilla extract
Lemon Sauce (recipe follows)

Preheat oven to 325 degrees. In a large bowl, cream butter, shortening and sugar until smooth and fluffy. Add eggs, one at a time, then add sour cream and milk, mixing until smooth. Blend flour mixture into batter with a rubber spatula, stir in the extracts.

Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean. Cool cake in the pan 10 minutes. Remove the cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.

Lemon Sauce
2 cups confectioners' sugar, sifted
4 tablespoons melted butter
1/2 cup fresh lemon juice

In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.

Luby's Mississippi Mud Cake

1 cup butter or margarine, softened
2 cups granulated sugar
1/3 cup unsweetened cocoa
4 extra-large eggs
1 3/4 cups all-purpose flour
1 cup pecans, chopped
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan. In a large mixing bowl, beat together butter or margarine, sugar and cocoa until smooth and creamy, using an electric mixer set at medium speed, about 3 to 5 minutes.

Add eggs, one at a time, beating well after each addition. Add flour, pecans and vanilla extract. Mix just until blended. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack.

Icing
1/2 cup butter or margarine
1 3/4 cups confectioners' sugar, sifted
2 cups miniature marshmallows
2 tablespoons plus 2 1/2 teaspoons unsweetened cocoa
1/4 cup milk
1/2 cup pecan pieces
Whipped cream (optional)
Maraschino cherries (optional)

Combine butter or margarine, confectioners' sugar, marshmallows, cocoa and milk in a medium-size saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently.

Drizzle over cake. Sprinkle cake with pecan pieces and cool completely. Garnish with whipped cream and maraschino cherries, if desired.

Luby's Shredded Carrot-Pineapple Salad

2 pounds raw peeled carrots shredded
1 cup drained chunk pineapple
1 cup mayonnaise
1 cup raisins, soaked In water to plump, then drained
1/2 cup confectioners' sugar

Combine carrots, pineapple, mayonnaise, raisins and confectioners' sugar; mix well. Chill until ready to serve. Makes 8 servings.

Luby`s Cafeteria Rocky Road Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 1/4 lbs cream cheese, softened
3/4 cup granulated sugar
2 extra large eggs
3 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
1 tablespoon vanilla
1/2 cup miniature marshmallows
1/3 cup pecan pieces
Whipped cream, chocolate sauce, and pecan halves for garnish

Heat oven to 350 degrees. For crust, in small bowl, combine crumbs, sugar and butter. Mix well. Press onto bottom and 1-inch up sides of 9-inch springform pan. Bake 10 minutes or until golden brown.

Cool completely. For filling, in large bowl, beat together cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition.

Add cocoa, flour and vanilla. Mix just until blended. Fold in marshmallows and pecans. Pour into crust. Bake 25 minutes or until wooden pick inserted near center comes out clean. Refrigerate at least 2 hours. Garnish with whipped cream, chocolate sauce, and pecan halves, if desired.

Luby's Cafeteria Liver and Onions

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Soak liver in cold salted water for 15 to 20 minutes. In 10-inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with salt. Keep warm. In a shallow bowl, whisk together milk and eggs until well blended.

Place bread crumbs in separate shallow bowl. Rinse liver under cool running water. Pat dry with paper towels. Dip into milk mixture, then into bread crumbs, coating evenly. Heat oil in large skillet over medium heat. Add liver and cook 2 to 3 minutes on each side or until cooked through. Top with onions. Makes 6 servings

Luby's Cafeteria Spanish Indian Baked Corn

1/4 pound bacon, chopped into 1/2-inch pieces
1/3 cup diced onion
1/3 cup diced celery
1/3 cup green bell pepper, seeded and diced
1/4 pound butter plus 2 tablespoons butter, melted and divided
1/4 cup milk
1 can cream-style corn
1 can whole kernel corn, drained
2 tablespoons diced jalapenos
2 tablespoons diced pimentos
1 teaspoon salt
1 tablespoon granulated sugar
2 cups corn bread muffins, 1 crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery and bell pepper. Sauté for 2 minutes until low heat. Set aside.

In a medium size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos, pimentos, salt and sugar. Heat the mixture over low heat.

Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture. Bake in a preheated, 350 degree oven until the crumbs are light brown. Makes 8 servings.

Luby's Tortilla Soup

3 quarts chicken stock
1 1/2 (12 ounce) cans whole peeled tomatoes
2 3/4 teaspoons ground cumin
1/2 clove garlic, minced
1 tablespoon salt
2 1/2 teaspoons ground pepper
1 1/2 (12 ounce) cans cream style corn
3 1/2 cups shredded American cheese
1/2 cup cornstarch
1 cup cool water
1 pound ground beef
1/3 cup chopped onion
Tortilla chips

Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again.

Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes.

While soup simmers, sauté ground beef in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded Cheddar cheese and tortilla chips.

La Madeleine Ham and Potato Gratin

2 cups heavy cream
1 cup half-and-half
1 clove garlic, minced
2 teaspoons salt
2 1/2 pounds red potatoes, sliced 1/8-inch thick
3/4 pound ham, diced into 3/4-inch' cubes
1 1/2 cups Gruyere cheese, grated
Ground pepper, to taste

Combine the cream, half-and-half, garlic, salt and pepper in a large saucepan. Add the sliced potatoes and stir well to completely coat them with the cream mixture. Bring to a simmer and cook for 25 minutes or until the potatoes are tender.

Gently stir in the diced ham. Do not let the potatoes boil. When the potatoes are tender, adjust the seasonings and pour into a 10 x 8-inch baking dish. Sprinkle with the cheese and bake in the center of a preheated 425 degree oven until golden on top and the potatoes are completely tender, about 20 minutes.

La Madeleine Mixed Berry Tart

Filling
1/2 cup granulated sugar
2 cups milk
3 tablespoons cornstarch
4 egg yolks
1/4 cup (1/2 stick) unsalted butter
1 teaspoon natural vanilla extract
1 (9-inch) Almond Tart Shell (see recipe)
1 pint fresh raspberries
1 pint fresh blueberries
1 cup red currant jelly

Filling: Mix 1/4 sugar to the milk in a sauce pan, bring to boil stirring occasionally. In separate mixing bowl, combine remaining sugar with cornstarch and egg yolks, mix well with a whisk. Once the milk is boiling pour 1/4 of the milk into egg mixture to temper, stirring constantly.

Pour the egg mixture into the rest of the milk and return to the heat, stirring until the cream thickens and comes to a complete boil. Remove from the heat, add the butter and vanilla, stir until the butter completely melts.

Pour the cream into a shallow bowl, cover with plastic wrap and cool to room temperature. If not using immediately, store in airtight container in the refrigerator. Spread the cold cream into bottom of tart shell and cover with berries, arranged in concentric circles.

Melt the red currant jelly over medium heat. When liquefied, carefully brush over fruit using pastry brush. Serve immediately. Servings 8

Almond Tart Dough
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup confectioners' sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon natural vanilla extract
2 1/2 cups all-purpose flour
1/4 cup almond meal (1/2 cup sliced almonds and
1 tablespoon confectioners' sugar, finely ground)

Shell: Combine butter, sugar, egg, salt and vanilla until blended. Sift the flour and mix with almond meal. Add to the butter mixture. Do not over-mix; stop when dough is well combined. Wrap in plastic wrap and chill overnight, or at least 2 hours before use.

Divide the dough in half. Roll out 1/2 at a time on well floured surface to desired size. Place the dough on a well greased tart pan, prick the bottom of the shell. Bake in preheated 350 degree oven for 25 minutes or until golden brown.

La Madeleine Potato Pancakes with Boursin

2 russet potatoes, peeled and grated
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 ounces Boursin
4 teaspoons chives, chopped

Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl. Heat the olive oil in a large sauté pan over medium heat until fragrant.

Using a 1/3 cup measure, scoop 1 measure of potato and place in the pan. Flatten with a spatula. Repeat 3 more times, making 4 pancakes. Divide the Boursin in four pieces and place one piece on each pancake. Sprinkle the chives evenly over the Boursin.

Scoop another 1/3 cup of grated potatoes and place on top of each pancake. Press down with a spatula, enclosing the cheese and the chives. Cook until the bottoms are golden, about 6 minutes. Turn the pancakes over and cook another 5-6 minutes or until the bottoms are golden. Serve immediately. Makes 4 pancakes.

La Madeleine Strawberries Romanoff

1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy

Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes. Put berries in stemmed wine glass and top with sauce. Serves 2